Kerala's long coastline with numerous rivers and backwaters has contributed to many sea and river food dishes to be found in this region of India. This curry is typical of the type you will find in Kerala being served in both small and large restaurants. Due to the weather the selection of spices available in South India are vast and I have included some of the more popular ones in this dish. The beautiful yellow colour is created using turmeric which has been used in India for thousands of years and is a major part of certain types of traditional Indian medicine. Coconut milk which forms the base of the dish is widely used in Kerala for thickening and flavour and comes from the coconuts which grow in abundance. Just like any other recipe, each chef will have their own variation and this is mine for Kerala Fish Curry.
- 2 ghee or vegetable oil
- ½ tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1 large brown onion
- 1 clove garlic, finely chopped
- 2.5 cm ginger, finely chopped
- 1 green chili, finely chopped
- 10 curry leaves
- 400 ml coconut milk
- 400 ml water
- 1 fish stock cube
- 400 g tin chopped tomatoes
- 500 gm firm fish You could use salmon
- Put the ghee or oil in the inner pot over a medium heat.
- Add the mustard seeds, cumin seeds and turmeric. When the seeds start to pop add the onion, garlic and ginger.
- Add the curry leaves and chilli. Cook for 5 more minutes.
- Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes. Stir well to dissolve the stock cube.
- Check the seasoning and add some salt if necessary.
- Bring to the boil and then turn down the heat and simmer for 5 minutes.
- Add the fish and bring back to the boil.
- Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
- Shut the lid and leave for a minimum of 1 hour.
Cooking the rice
- Add the rice and water to the top pot and bring to the boil.
- Stir then turn down the heat and simmer for 1 minute.
- Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
- Put the lid on the top pot and shut the lid of the outer container.
- Leave to thermal cook without power for the same time as main meal.
NOTE: If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking. Serve with rice either cooked in a separate saucepan or in the top pot. If cooking in the Mr D's Top Pot follow the following instructions.
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